Green and stringy turkey roll

This recipe usually freaks out the taste buds of any tongue. 
No one ever manages to refuse a second helping (portion) and the last slice left on the plate risks setting off a war!

Are you ready to receive a flood of compliments from your diners? So come on, let's get started!

Serving 2 people

- 400 gr turkey breast
- 4 slices of cooked ham
- 50 gr smoked cheese or emmental or cheddar, depending on your preferences
- 100 gr spinach boiled, squeezed and chopped with a knife.
- 20 gr butter
- half a glass of white wine
- vegetable broth
- nutmeg
- salt
- freshly ground green pepper
- extra virgin olive oil
- kitchen twine
1. Spread a sheet of parchment paper on the table and place the turkey meat on top of it.

2. Cut the turkey breast horizontally in half but without completely separating the two parts.

Open it like a book and cover the surface with another sheet of parchment paper and beat it with a meat mallet to make it thinner (it must be about 2 centimetres thick. If you feel too much of a dummy for this operation, have your butcher do it and he will be happy to help you.)

3. Remove the paper, sprinkle the meat with salt and pepper, then spread the slices of cooked ham over the meat.

4. Now proceed with a layer of cheese cut into thin slices.

5. Add a layer of chopped spinach, a pinch of grated nutmeg, a pinch of salt.

6. Roll up the stuffed meat with the help of the paper underneath. Then tie it in several places with a few turns of kitchen twine.

7. Melt the butter along with two tablespoons of oil in a pan the size of your turkey roll, raise the heat and cook the meat by turning it on all sides.

8. Pour the white wine and let it evaporate. Then transfer the meat and its cooking juices to a pan to put in a preheated oven at 160°

9. Cook for about forty minutes, wetting your meat roll from time to time with a few spoonfuls of hot broth. Turn it on each side every 15 minutes. Take care that the surface takes a nice colour but does not dry out.

10. Serve it hot at the table, sliced and seasoned with its own cooking juices.

11. If the result is something good, you are less dummy than yesterday: be proud of yourself!

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